10
MEATS
Beef
Beef Roast, Boneless 16 1.5-5 lbs (680-2268 g) in 0.1 lb (45g) increments. Shake 1 tbs (15 mL) of flour in
oven bag. Put roast in bag and close with plastic tie. Cut 6 small slits in top of
bag. Place in baking dish. Place convection grid on turntable, then baking dish
on grid.
Meatballs 20 No quantity entry required. Shape meat mixture into 20, 1¹⁄₂" (4 cm) meatballs.
Place in baking dish. Place convection grid on turntable, then baking dish on
grid.
Meat Loaf 18 1.5-2 lbs (680-907 g) of meat in 0.25 lb (113 g) in crements. Place meat loaf in a
glass baking dish. Small in a 8.5" x 4.5" (21.5 x 11cm) dish. Large in a 9" x 5"
(23 x 13 cm) dish. Place convection grid on turntable, then baking dish on grid.
Meat Loaf and 6 Potatoes 19 No quantity entry required. Place meat loaf made with 1.5 lbs (680 g) of meat in
an 8¹⁄₂" x 4¹⁄₂" (21.5 x 11 cm) baking dish. Place convection grid on turntable,
then baking dish on grid. Prick skins of potatoes and arrange on grid around the
meat loaf dish.
Swiss Steak 17 1-2 lbs (454 g-1 kg) in 0.25 lb (113g) increments. Follow recipe instructions,
browning meat in a skillet. Place meat in baking dish. Add other recipe
ingredients to dish. Place convection grid on turntable, then baking dish on grid.
Lamb
Leg of Lamb, Boneless 26 1-2.5 lbs (454 g-1 kg) in 0.1 lb (45g) increments. Shake 1 tbs (15 mL) of flour in
oven bag. Put leg of lamb in bag and close with plastic tie. Cut 6 small slits in top
of bag. Place convection grid on turntable, then baking dish on grid.
Pork
Ham, Fully Cooked, Boneless 25 1-4.5 lbs (454 g-2 kg) in 0.1 lb (45 g) increments . Shake 1 tbs (1 5 mL) of flour in
oven bag. Put ham and 0.5 cup (125 mL) water in bag. Close with plastic tie and
cut 6 small slits in top of bag. Place in baking dish. Place convection grid on
turntable, then baking dish on grid.
Pork Chops, Bone-in, ³⁄₄" (2 cm) thick 23 0.4-1.5 lbs (181-680 g) in 0.1 lb (45g) increments. Place in baking dish. Place
convection grid on turntable, then baking dish on grid.
Pork Chops, Boneless, ³⁄₄" (2 cm) thick 24 0.3-1.6 lbs (136 g-2 kg) in 0.1 lb (45 g) increments. Place in bakin g dish. Place
convection grid on turntable, then baking dish on grid.
Pork Roast, Bone-in 21 2.5-4.5 lbs (1-2 kg) in 0.1 l b (45 g) increments. Shake 1 tbs (15 mL) of flour in
oven bag. Put pork roast in bag and close with plastic tie. Cut 6 small slits in top
of bag. Place in baking dish. Place convection grid on turntable , then baking dish
on grid.
Pork Roast, Boneless 22 1-5 lbs (454 g-2 kg) in 0.1 lb (45 g) increments. Shake 1 tbs (15 mL) of flour in
oven bag. Put pork roast in bag and close with plastic tie. Cut 6 small slits in top
of bag. Place in baking dish. Place convection grid on turntable , then baking dish
on grid.
Poultry
Chicken Breasts, Boneless, Skinless 12 0.2-2 lbs (91-907 g) in 0.1 lb (45 g) increments. Place in baking dish. Place
convection grid on turntable, then baking dish on grid.
Chicken Breast Tenders, Frozen 54 5 to 20 pieces. Arrange on crisper pan. Place on turntable.
Chicken Nuggets, Frozen 55 6 to 26 pieces. Arrange on crisper pan. Place on turntable.
Chicken Pieces, Bone-in, with Skin 11 0.5-2 lbs (227-907 g) in 0.1 lb (45 g) increments. Place in baking dish. Place
convection grid on turntable, then baking dish on grid.
FOOD CODE QUANTITY OR WEIGHT — INSTRUCTIONS